Since moving, I’ve become slightly obsessed with my local farmer’s market. To round out the end of T’s birthday week of fun and tasty things, I picked up what (accidentally) turned out to be a lifetime supply of blueberries to make blueberry cobbler. The best thing about the recipe is that it reheats quite well, as unless you’re entertaining a crowd, it makes more than you’ll need for just one meal.
The recipe was quite easy. I wasn’t sure before, but the comparison that 1 pint container is the equivalent of 2 cups of blueberries is in fact accurate. I’m sorry I ever doubted you Internet.
Because I’ve recently become obsessed with it, I ended up choosing to substitute coconut palm sugar for 2/3 of the overall sugar in the recipe. It made it come out a bit darker in color, but I loved the flavor. This recipe was quite simple and is a great way to incorporate whatever seasonal fruit strikes your fancy. The original recipe referenced blackberries. I used blueberries. Next time, perhaps peaches or mixed berries!
- 1 cup all-purpose flour
- 1 1/2 cups, white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 1/4 cup boiling water
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon lemon juice
- 4 cups fresh blueberries, rinsed and drained
Preheat the oven to 400 degrees. Line your baking sheet with aluminum foil.
Mix the flour, 1/2 cup sugar, baking powder, and salt in a large bowl. Cut in butter until the mixture looks like coarse crumbs. Stir in 1/4 cup boiling water just until the mixture is evenly moist. I went ahead and used the whole amount this time around, but monitoring more than I did is probably the smart way to go.
Dissolve the corn starch in cold water in a separate bowl. Mix in the remaining 1 cup sugar, lemon juice, and blueberries. Transfer the mixture over into a cast iron skillet and bring it to a boil, stirring often. Drop the dough into the skillet in small spoonfuls, placing them spaced out across the skillet. Then place the skillet on the foil-lined baking sheet.
Bake 25 minutes, until the dough on top is a golden brown. Serve with ice cream, if you are so inclined. (The simple vanilla bean from Turkey Hill made for an inexpensive and excellent addition when I made this!)